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Dairy product stabilizer

A technology of stabilizer and dairy products, applied in the field of dairy product stabilizers, can solve the problems of waste of dairy products, lack of comprehensive performance, inability to store for a long time, etc., and achieve the effects of low use cost, extended storage time, and stable state.

Inactive Publication Date: 2016-12-07
青岛特澳能源检测有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the common fresh milk, yogurt, etc., dairy products are mixed with various auxiliary materials to make mixed dairy products. However, due to their unstable properties, dairy products cannot be stored for a long time. If they cannot be drunk in time, dairy products will be wasted.
Therefore, dairy products need to be stabilized to prolong the storage time of dairy products. There are many stabilizers on the market, but their comprehensive performance is insufficient and needs further improvement.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A dairy product stabilizer, which is made from the following raw materials in parts by weight:

[0009] 6 parts of monoglyceryl stearate, 4 parts of xanthan gum, 3.5 parts of sodium citrate, 7 parts of sodium carboxymethyl cellulose, 3 parts of sucrose ester, 1.5 parts of sodium tripolyphosphate, 7 parts of sorbitan fatty acid ester parts, calcium sulfate 0.5 parts, fumaric acid 4 parts, monoglyceride 9 parts, water-soluble lecithin 3 parts, esterified starch 1 part, modified soybean lecithin 3.2 parts, sucrose fatty acid ester 9 parts, casein 2.3 parts , 3.2 parts of gum sugar, 1.2 parts of agar.

Embodiment 2

[0011] A dairy product stabilizer, which is made from the following raw materials in parts by weight:

[0012] 12 parts monoglyceride stearate, 7 parts xanthan gum, 10 parts sodium citrate, 9 parts sodium carboxymethyl cellulose, 5 parts sucrose ester, 4 parts sodium tripolyphosphate, 9 parts sorbitan fatty acid ester parts, calcium sulfate 1 part, fumaric acid 6 parts, monoglyceride 11 parts, water-soluble lecithin 7 parts, esterified starch 4 parts, modified soybean lecithin 5 parts, sucrose fatty acid ester 12 parts, casein 4 parts , 6.5 parts of gum sugar, 3 parts of agar.

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PUM

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Abstract

A dairy product stabilizer, which is made from the following raw materials in parts by weight: 6-12 parts of monoglyceride stearate, 4-7 parts of xanthan gum, 3.5-10 parts of sodium citrate, carboxymethyl cellulose 7-9 parts of sodium, 3-5 parts of sucrose ester, 1.5-4 parts of sodium tripolyphosphate, 7-9 parts of sorbitan fatty acid ester, 0.5-1 part of calcium sulfate, 4-6 parts of fumaric acid, single 9-11 parts of glyceride, 3-7 parts of water-soluble lecithin, 1-4 parts of esterified starch, 3.2-5 parts of modified soybean lecithin, 9-12 parts of sucrose fatty acid ester, 2.3-4 parts of casein, glue Sugar 3.2‑6.5 parts, agar 1.2‑3 parts. The beneficial effects of the present invention are: the dairy product stabilizer of the present invention can prolong the storage time of dairy products well, and at the same time can maintain a stable state well during use, and has low use cost.

Description

technical field [0001] The present invention relates to a dairy product stabilizer. Background technique [0002] The growing population is an important factor affecting milk consumption in my country. Population growth can promote the growth of total milk consumption, thereby driving the development of milk production. Dairy products have been generally accepted by consumers due to their high nutritional value. In addition to the common fresh milk, yogurt, etc., dairy products are mixed with various auxiliary materials to make mixed dairy products. However, due to the unstable nature of dairy products, they cannot be stored for a long time. If they cannot be consumed in time, dairy products will be wasted. Therefore, dairy products need to be stabilized to prolong the storage time of dairy products. There are many stabilizers on the market, but their comprehensive performance is insufficient and needs to be further improved. SUMMARY OF THE INVENTION [0003] In view of...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156
CPCA23C9/1522A23C9/152A23C9/1528A23C9/156
Inventor 王志见
Owner 青岛特澳能源检测有限公司